Name: Greek slow roasted goat
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 1
Ingredients: 1.9kg goat leg; 8 garlic cloves, quartered lengthways; 1kg desiree potatoes, halved lengthways; 1 lemon, quartered; 100g greek fetta, broken into large chunks; 36.40 gm olive oil; 20.00 ml rigani (see Note); Bread, to serve

Greek slow roasted goat

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Prep Time:
15 minutes

Cook Time:
240 minutes

Total Time:
255 minutes

Slow-roasted Greek goat dish bursting with Mediterranean flavors.

Ingredients:

1.9kg goat leg
8 garlic cloves, quartered lengthways
1kg desiree potatoes, halved lengthways
1 lemon, quartered
100g greek fetta, broken into large chunks
20.00 ml rigani (see Note)
Bread, to serve

Instructions:

Preheat oven to 160°C (fan forced 140°C).
Line a large baking tray with 2 overlapping long sheets of foil and then add a long sheet of foil across. Repeat the process using 3 sheets of baking paper.
Using a sharp knife, create slits in the goat meat and insert garlic cloves. Season the leg of lamb and potatoes. Place the potatoes in the middle of a piece of baking paper. Arrange the goat meat on top, along with lemon slices and crumbled feta. Drizzle with oil and sprinkle with rigani. Fold the baking paper and crimp the edges to seal. Fold back the foil and crimp the edges to seal. Roast in the oven for 4 hours.
Accompany with crusty bread to soak up the flavorful juices.

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